• Journal of the Ergonomics Society of Korea
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• v.15 no.1
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• pp.1-14
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• 1996

Menu-driven interfaces are frequently employed for user interfaces on many electronic products. Due to space constraint, a single or multi-line display is popularly used to show menu items unlike the software interfaces. Single or multi-line display present 8 .approx. 21. characters on an LCD screen and the user selects items using a series of button pushes. Multi-line displays are different from the single-line ones in the following aspects. First, they can present multiple line of information at the same time. Second, they can present menu items in a various way compared to single-line ones. However, due to their space constraint multi-line displays have many limitations compared to ordinary displays which usually use 14" screens. Therefore, guidelines are necessary for designing efficent multi-line display menus interfaces. In this study, a human factors experiment was conducted to examine the effects of three design variables which might affect the usability of a multi-line display menus. Factors investigated include menu structure, number of lines on the display, and item presentation method. Usability of the multi-line display menus was measured quantitatively in terms of four different aspects: speed, accuracy, inefficiency and preference. The analysis of variance was used not only to analyze the main effects of the factors and their interactions but also to see the differences between the single-line display menus and multi-line display ones. A set of design guidelines drawn from this study can be applied to the design of the user interfaces of a various types of electronic consumer products.

• Journal of the Korea Society of Computer and Information
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• v.15 no.7
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• pp.49-55
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• 2010

The analysis of menu preference by different users is one of the important issues in mobile interface design. Current mobile phones do not provide any functionalities to customize the user interface based on use history after they are released by manufacturers or mobile carriers. Though a number of functions are loaded into mobile devices, all the menus are uniformly presented to users regardless of menu preference, and it becomes a reason to decrease the usability of mobile interface. To improve this limitation, this paper suggests how to apply 3D visualization methods to mobile interface, depending on menu use history. In addition, for performance evaluation, 3D mobile interface system was implemented using 3D visualization methods such as depth, transparency, and animation. Finally, experiments for performance evaluation were performed in order to measure and compare menu search times.

• Journal of the Ergonomics Society of Korea
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• v.28 no.4
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• pp.147-154
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• 2009

The tactical computer is currently being developed and installed in armored vehicles and tanks for reinforcement. With the tactical computer, Korea Army will be able to grasp the deployment status of our forces, enemy, and obstacles under varying situations. Furthermore, it makes the exchange of command and tactical intelligence possible. Recent studies showed that the task performance is greatly affected by the user interface. The U.S. Army is now conducting user-centered evaluation tests based on C2 (Command & Control) to develop tactical intelligence machinery and tools. This study aims to classify and regroup subordinate menu functions according to the user-centered task performance for the Korea Army's tactical computer. Also, the research suggests an ergonomically sound layout and size of main touch buttons by considering human factors guidelines for button design. To achieve this goal, eight hierarchical subordinate menu functions are initially drawn through clustering analysis and then each group of menu functions was renamed. Based on the suggested menu structure, new location and size of the buttons were tested in terms of response time, number of error, and subjective preference by comparing them to existing ones. The result showed that the best performance was obtained when the number of buttons or functions was eight to conduct tactical missions. Also, the improved button size and location were suggested through the experiment. It was found in addition that the location and size of the buttons had interactions regarding the user's preference.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.15 no.2
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• pp.462-470
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• 2011

ARS (Automatic Response Systems) based on VUI (Voice User Interface) and TTI (Touch Tone Interface) are one of the most widely used communication systems. Despite common usages, however, inconvenience of ARS is continually pointed out. This may stem from lack of human-centered studies aside from technological development. In this paper, we provide guidelines for designing ARS by analyzing hindrance factors of usability of ARS menu structure. We had selected two call-centers using ARS, and carried out an experimental study where subjects performed the task of "returning books." After that, they completed questionnaires and interviews. We identified four problems: the complex menu structure, lack of representativeness on the menu name, users' awareness of location, and a difficulty to move among menus. And we partially discussed the ways of avoiding the problems.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.443-451
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• 2014

Purpose: This study was conducted for analysis of menu pattern and food diversity of snack menus of child care centers in order to provide preliminary data for establishment of related guidelines for snack menus for child care centers. Methods: Data from 630 snack menus (350 for morning snacks and 280 for afternoon snacks) of March, 2013 from 14 Child Care Information Centers in Seoul provided for child care centers were analyzed. In addition, the menu pattern and food diversity of morning snack menus were compared with those of afternoon snack menus. Results: Differences in menu pattern and food diversity were observed between morning and afternoon snack menus. The majority of snack menus (66.8%) included two menu items and the numbers of menu items of afternoon snack menus were significantly larger than those of morning snack menus. The percentages of "Grains (G)" and "Grains (G) + Milk (D)" patterns were higher in snack menu (G: 18.9%, G+D: 17.1%). Approximately one third of snack menus were composed of only one food group. In addition, 45.6 % of all snack menus comprised milk and only 23.0% included fruits. Conclusion: These results demonstrated the need for improvement in food composition and diversity of snack menus provided by Child Care Information Centers for child care centers. Therefore, to ensure children's intake of nutritionally balanced snacks, it will be necessary to establish more detailed guidelines for the menu pattern and food composition in snack menus for child care centers.

• Genomics & Informatics
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• v.6 no.2
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• pp.64-67
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• 2008

The Korean Rice Ds-tagging lines Database (KRDD) is designed to provide information about Ac/Ds insertion lines and activation tagging lines using japonica rice. This database has provided information on 18,158 Ds lines, which includes the ID, description, photo image, sequence information, and gene characteristics. The KRDD is visualized using a web-based graphical view, and anonymous users can query and browse the data using the search function. It has four major menus of web pages: (i) a Blast Search menu of a mutant line; Blast from rice Ds-tagging mutant lines; (ii) a primer design tool to identify genotypes of Ds insertion lines; (iii) a Phenotype menu for Ds lines, searching by identification name and phenotype characteristics; and (iv) a Management menu for Ds lines.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.46 no.4
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• pp.281-293
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• 2023

This study addresses the optimal design methodology for switching between active electronically scanned array (AESA) radar operating modes to easily select the necessary information to reduce pilots' cognitive load and physical workload in situations where diverse and complex information is continuously provided. This study presents a procedure for defining a hidden Markov chain model (HMM) for modeling operating mode changes based on time series data on the operating modes of the AESA radar used by pilots while performing mission scenarios with inherent uncertainty. Furthermore, based on a transition probability matrix (TPM) of the HMM, this study presents a mathematical programming model for proposing the optimal structural design of AESA radar operating modes considering the manipulation method of a hands on throttle-and-stick (HOTAS). Fighter pilots select and activate the menu key for an AESA radar operation mode by manipulating the HOTAS's rotary and toggle controllers. Therefore, this study presents an optimization problem to propose the optimal structural design of the menu keys so that the pilot can easily change the menu keys to suit the operational environment.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.1-15
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• 1999

A survey was conducted in 591 college students using 8 different cafeterias serving 31 meals. The information was obtained about the name and amount of dishes they consumed from the menu offered by college foodservice. Mean nutrient contents per meal in offered menu were higher than 1/3 of RDA for their age, sex in offered menu. The mean energy content was 466kcal from rice, 113kcal from soup, 141kcal from side dish and 21kcal from kimchi. When side dishes were classified by cooking methods, side dishes using grilling, frying, roasting methods had high energy content and fat percent above 200kcal, 40% per dish. By main ingredients, side dishes with animal food were higher energy than with plant food. Students consumed 94% of the energy provided in offered menu. When compared to proportion of foods consumed by sex, there was 43% of female and 22% of male consumed less than half in soup and 31% of female and 12% of male in kimchi. The most prevalent menu patterns of subjects included rice, soup, 2 side dishes, kimchi and were the same in both sexes. Mean energy intakes per meal were 989kcal for males and 842kcal for females which were enough to meet 1/3 of RDA for their age and sex. Most nutrient intake except fat and vitamin B1 were higher in set menu than in cafeteria. Nutrient adequacy ratio(NAR) were above 0.9 except calcium and vitamin A. The mean energy intake was 542kcal from rice, 70kcal from soup, 164kcal from side dish and 20kcal from kimchi. In conclusion, intake of most of the nutrients of students obtained from males in college foodservice were sufficient but calcium intake was insufficient and fat content was above 20% of energy. High fat consumption was due to side dishes from frying, grilling, roasting with animal food. To provide desirable meals in college foodservice, use of fat in cooking must be decreased.

• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.117-127
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• 1999

This study was carried out to provide the improvable way of foodservice management to dietitian in the elementary schools. For this purpose the serving pattern of food, menu planning, nutrition education, leftover management and difficulties in foodservice were investigated. The survey was conducted through questionnaires, which were collected from 249 dietitions randomly selected in Taejon and Chung Nam. Data were analyzed by SAS program. The main results of this study are as follows. The children in Taejon took foods in the class room(65.7%) and those in Chung Nam in the dinning hall(89.9%)(p<0.01). In menu planning the balance of nutrition(42.6%) was mainly considered and then food preference(19.7%), variety of menus(16.1%), food cost(16.1%), composition of food color, taste and texture(3.2%), skills of food making(1.6%) and the number of students(0.8%). They referred cooking magazines(47.7%), the previous menu(42.2%), children's opinion(7.2%) for planning menu. The insufficiency of implements and devices for food(24.1%) and lack of season's food(20.4%) were indicated as difficulties in their job. 34.5% of dietitians used a standard menu, 79.5% investigated food preference of children, 74.3% evaluated taste of foods before serving, and 80.7% regularly checked leftover. The major reason for leftover was careless of the teacher in charge in Taejon and bad taste of foods nutrition in Chung Nam(p<0.001). 98.5% of them answered that they had the responsibility for nutrition education in elementary school. They had a hard time in relationship with the staffs in school(40.6%) and employees for food(39.8%), and lack of market information(38.2%). To efficiency of dietitian's work can be enhanced by reflecting the results of children's food preference and leftover, by using standard cooking method and proper cooking utensil, and by performing nutrition education for children by themselves.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.254-261
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• 2006

The purposes of this study were to measure price elasticities of menu items of a family restaurant, identify differences of price elasticity between subgroups, and provide a comprehensive understanding on price elasticity. 3 menu items of a salad buffet family restaurant in Seoul were selected for analyses, and a questionnaire was developed through literature review and modified after pilot test. The questionnaires for main survey were distributed to 250 customers on their visit to the restaurant, and a total of 139 questionnaires were used for analyses (55.6%). Statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, t-test, ANOVA, and the main results of this study were as follows. The demands were expected very elastic to the changes in prices of all 3 menu items, and there were significant differences between groups of different company types. In addition, the changes in use were less affected by the changes in menu price when customers were satisfied with each menu item. On the basis of these results, it was concluded that price increases of menu items should be companied by quality improvement of products and services, and differentiated marketing strategy for each segments of customers would be helpful to profitability of the restaurant. Overall, measurement of price elasticity could help to predict customer behaviors on price changes, and give much useful information for managers and marketers of foodservice organizations in development of price strategies.